Dan Dan Mian again

Previously I had stated that my much favourite noodle dish has many incarnations and that I would be trying them out periodically. On the Food Network I have found this version of the dish by Fuschia Dunlop.

This time it is using chicken stock and pork mince instead of beef. It is also served with the various parts of the sauce added directly to the bowl with the noodles and meat on top requiring a good stir when you get to the table. I quite like this method; it means the dish put in front of you has quite a different look to the one you eventually eat. I have also been told this is often the way the dish is served in China. The first picture is of the dish as served and the second is after stirring.

Back to the ingredients, when I made this dish I used pickled cucumber instead of the Tianjin preserved vegetable, I have been told this is a suitable replacement. If you can’t get hold of pickled Chinese vegetable, small gherkins can be used in place. I also used vegetable stock as it was what was to hand. And finally instead of bok choy I have used choi sum.

To my verdict, the flavours in this dish are wonderful which is why I keep coming back to it again and again. I would say this recipe felt a bit lighter but that could be because I stuck to the correct portions! The pickled vegetable definitely added an extra dimension; I think I will be trying this again!

Dan Dan Mian

Ingredients

For the noodles

250g Shanghai noodles
8 Bok choy, leaves only

For the sauce

4 tbsp Tianjin preserved vegetable, or pickled Chinese cabbage, available from specialist shops
1 tbsp groundnut oil
3 Spring onions, green parts only, finely chopped
3 tsp light Soy sauce

2 tsp dark Soy sauce
1 tbsp chilli oil, to taste
2 tsp Chinkiang or Chinese black vinegar, premium black rice vinegar, available from specialist shops
1 tsp ground roasted Sichuan peppercorns
120ml hot chicken stock

For the pork

1 tbsp groundnut oil
100g minced pork
1 tsp shaoxing rice wine or dry sherry
1 tsp light Soy sauce

Method

Rinse the Tianjin vegetable in a sieve under the tap to get rid of excess salt, and shake dry. Heat the groundnut oil in a wok over a high flame, and then stir-fry the Tianjin vegetable until it is dry and fragrant. Set aside.

To prepare the pork topping, add the groundnut oil to the wok and heat through. Add the minced pork and stir-fry, splashing in the Shaoxing wine. Add the soy sauce and fry until the meat is cooked but not too dry. Set aside.

Divide the stir-fried preserved vegetable, the spring onions and the light and dark soy sauce, chilli oil, vinegar, Sichuan pepper and stock among four serving bowls.

Bring a large saucepan of water to the boil. Add the pak choy and blanch until just cooked. Place a couple of leaves in each serving bowl. Meanwhile, add the noodles to the boiling water and boil until cooked to taste. Drain the noodles and divide among the prepared bowls. Top each serving with a spoonful of the cooked pork.

Serve immediately. The noodles should be mixed into the sauce at the table, using chopsticks.